Grown at the Hill Block in Piccadilly’s Summertown and Quinns Road in Forreston. At an elevation of 550m and a steep south-facing aspect the Hill Block produces low-yielding, taut and intensely aromatic fruit. Low rainfall throughout winter and the subsequent growing season led to another very small crop.

Hand-picked on the 7th and 18th of March, pressed and wild fermented in French oak puncheons, 5% on skins. Matured for nine months on lees in barrel, filtered and bottled.

2040 bottles produced.